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Chocolate Tofu Smoothie in a glass.

Chocolate Tofu Smoothie


  • Author: Liz Madsen
  • Total Time: 5 minutes
  • Yield: 1 Shake 1x
  • Diet: Vegan

Description

Creamy, thick, and delicious, this Chocolate Peanut Butter Tofu Smoothie is an incredibly high protein vegan smoothie without protein powder.


Ingredients

Units Scale
  1. 8 ounces Silken Tofu (see Notes 1 and 2 below for substitutions)
  2. 1 cup Unsweetened Soy Milk (or other plant-based milk; this will change the protein content)
  3. 2 Tablespoons Peanut Butter (or any other nut or seed butter)
  4. 2 Tablespoons Hemp Seeds (see Note 4 below for substitutions)
  5. 2 Tablespoons Unsweetened Cocoa Powder
  6. 1 cup Frozen Fruit (we used frozen sweet cherries, see note 5 for other ideas)

Instructions

  1. Load up the blender:​ Add the tofu to the blender first so it doesn't splatter. Then add the soy milk. After that you can add the other ingredients and place the lid tightly on the blender.
  2. Blend:​ Blend until smooth. You may need to stop and scrape down the blender. Sometimes the cocoa powder gets stuck on the walls of my blender and I just scrape it down with a spatula.
  3. Taste:​ Taste it. Is it sweet enough? If not, add a little more fruit, a splash of maple syrup/agave/date syrup, or a pitted Medjool date. Chocolaty enough? Add more cocoa if not. If you change anything, blend again until smooth and repeat until you're happy with the flavor.
  4. Serve:​ Pour it in a glass and serve immediately! We usually pour ours in a large (32 oz) mason jar, since it does make a fair amount. But it's basically a vegan meal replacement smoothie, so you can drink the whole thing as your breakfast if you want!
  5. Storage: Have leftovers? Pour them in a jar and refrigerate for up to 2 days.

Notes

  • Note 1: This recipe calls for 8 oz tofu (silken tofu or soft tofu are both fine). You can find 16-ounce packages of silken tofu in the refrigerator section in most grocery stores, that’s where I buy mine even in my little town that has almost nothing. But if you can only buy your silken tofu in the shelf-stable 12-ounce aseptic containers, you can either use a whole one for just one serving, use half and put the rest in the fridge, or use a whole one and double the recipe (storing the rest in the fridge for later or share with someone else.
  • Note 2: Silken or soft tofu are the best types of tofu to use for this recipe. Medium tofu can also work if you have a high speed blender, but you may need to add more liquid for it to blend. Other options (other than tofu) include 1 cup of cooked white beans (I recommend the no-salt-added variety), a quarter cup of raw cashews or raw sunflower seeds, a half to a full cup of vegan Greek yogurt, or try my homemade soy yogurt. Some of the options may require adding more liquid to blend. Or if you want to follow most of this recipe but use a protein powder instead of silken tofu, that's totally fine! Make a soy milk smoothie instead with no tofu. Just add more protein powder or frozen fruit to make it thick.
  • Note 3: I chose Edensoy Unsweetened Soy Milk specifically for its protein content (12 g protein per cup) and because it's a really clean and delicious creamy plant-based milk. The only ingredients are organic non-GMO soybeans and water! Any other plant-based milk will do, just remember that most plant based milks are lower in protein (mostly the ones in the refrigerated section, since those tend to be diluted with water to make them thinner and lower calorie). Unsweetened almond milk, oat milk, coconut milk, hemp milk, cashew milk, etc. are all fine options.
  • Note 4: Feel free to sub a different seed or nut. Flaxseeds or chia seeds will work (and supply those omega fatty acids), but remember that they are mucilaginous, meaning they form a thick gel when they sit in liquid, so they will thicken your smoothie more over time, and some folks (like me, actually) don't like the texture of a smoothie with flax or chia seeds.
  • Note 5: Frozen cherries (dark sweet cherries) are my FAVORITE for this recipe. I love the combo of the peanut butter, chocolate, and cherry flavor (if you like cherry and chocolate too, I have a chocolate cherry overnight oats recipe if you're interested) together in a nice cold smoothie. Frozen banana would also be awesome! Other options include frozen mango, frozen grapes, or frozen pineapple! Frozen berries will work too, but berries aren't as sweet as some fruit, so you may want to add either a liquid sweetener or a pitted Medjool date or two for sweetness.
  • Cook Time: 5 minutes
  • Category: Drinks, Protein
  • Method: Blender
  • Cuisine: American, Health

Keywords: Vegan Protein Shake, Vegan tofu recipes, vegan workout recipes.